I grew up eating these green beans and learned to cook them by watching my mother. They are my favorite way to eat green beans.
Edit: This is a recipe for people that like a tangy vinegar flavor, most kids won't like it. I make this for the adults and just buttered beans for my kids.
This recipe is originally from an issue of Bon Apetit. It's very rich and makes a great side dish for a special meal. If you have a Cuisinart, use it, it will make the recipe a snap by eliminating the tedious slicing of the potatoes. Make sure to use a high quality of Gruyere cheese, some are very oily. I use Boar's Head here at home. Also make sure to stick to the amount of cheese listed as too much will make the dish greasy - even if you do use a high quality cheese.
Okay, I have made this in the past for "Mexican" night & poker nights... but then we had this again a few weeks ago at a friends party and just had to post the recipe for easy access & safe keeping. There are several recipes out there for this casserole, but they are all different. This one has no eggs (which seems to be hard to find) and uses only 5 ingredients. It's so easy to make but always a crowd pleaser - try it at a BBQ, alongside chili, or as a Holiday side-dish... ** NOTE: The consistency is supposed to be like a spoonbread, it is a casserole, not like cornbread you would cut into pieces -this is like Chi Chi's corn casserole they served on the side. PS- I make a double batch & bake in a 9x13x2 casserole dish. Lastly, if you add about 3/4 cup of sugar to this, you could serve it as a dessert :-)
If you are roasting a chicken or other meat in the oven, save 1/4 cup of the fat drippings, and use to coat the broccoli instead of the olive oil. The variations on this are endless - include tiny baby carrots and cauliflower if desired.
Adopted from the Clean Eating Magazine fall 2008, courtesy of ALSKANN in the Cookbook Swap (fall 2008)
I love feta and kale. Never thought to put together. This looks scrumptious. The article aslo states that greens are interchangeable. I may try this with swiss chard as I have it in the garden.
Butternut or acorn squash are great for this recipe. I searched Zaar for a similar recipe but could not find one so decided to post this one. This is a tasty and attractive way to serve squash. Especially lovely on your holiday table. If you wish peel the squash and cut it into bite size pieces, place all the ingredients into a casserole dish, mix well, cover casserole & bake at 375 for apprx 1 hour
From Betty Crocker's 2007 Thanksgiving publication. Recipe can be made 24 hours ahead of time - stopping after step 4. I made this for Thanksgiving dinner this year and it got rave reviews - even from my carnivorous husband. My squash was big so I made extra topping and used a couple extra Tablespoons butter for drizzling.
They serve these at a local restaurant here in TX. This is NOT a casserole! These guys are dressed for dinner in their best jackets! The WHOLE potato, baked and split like a white baked potato. You just gotta try these to believe how simple and delish they really are! Enjoy!
Done in 20 minutes on the stovetop; I like to serve this with my Low Carb Mexi Baked Chicken for a complete and festive low carb dinner. Also a tasty, easy side dish to serve with your tacos, fajitas, etc.
Very easy, very little prep. I use to buy a product made by Lipton, which came in a bottle and you poured it over your diced potatoes and baked/grilled the dish. They have since discontinued the product, so I have found this to be the next best thing.